Bavarian Pretzels

Ok, at least as close as it gets, considering we're in Southern California and we're missing one of the main ingredients. (lye) The results are slightly sweet (brown sugar), but still pretty authentic tasting. Might also just be me, having been away from Bavaria for too long.
The funny thing is, that this recipe is actually from Rachel Ray and was part of her Oktoberfest-celebration-week. Who knew that she would be the person to turn to, to find a recipe like that.

1 1/2 cups lukewarm water
2 1/4 tsp active dry yeast
4 1/2 cups flour
2 tbsp light brown sugar
1 tsp salt
1 large egg
4 tbsp unsalted butter, melted
2 tbsp baking soda (Natron)
Optional: Coarse salt for sprinkling (looks better with, but tastes better without)

Preheat oven to 400 F. Line 2 baking sheets with parchment paper. In large bowl whisk together the warm water, yeast and brown sugar. Let stand for 5 min. Combine flour and salt and add to yeast mixture together with the egg and butter. Using an electric mixer with dough hooks, mix everything on low speed until dough is smooth and elastic. Let dough rest in warm place for about 5 min. In shallow baking dish combine baking soda with 2 cups of warm water. On work surface divide dough into 8 equal pieces. Roll each piece into a rope and dip in the baking soda mixture for about 30sec. Using the baking sheets as work surface, shape dough into pretzels. Bake until deep golden, ca. 12-15 min.

Heaven. On. Earth.

And yes, these are real Weisswuerste. We got them at a little German butcher shop up in Carlsbad, that one of Rich's co-workers (also German) referred us to. They also have a supermarket there, where you can get everything from Dr. Oetker Milchreis to Gelbwurst to Adventskalender, that actually end the 24th!